How I’d Train Chefs to Cook Any Meat
Автор: Fallow
Загружено: 2025-09-04
Просмотров: 642699
If you trained in one of our kitchens, this is exactly how we'd teach you to cook every meat—from perfectly pink lamb cutlets to a crisp-skinned duck breast, tender chicken, and steak cooked to the precise degree. Michelin-level but brutally simple, this is how to build chef-level instinct and control with every protein.
In this video, Will walks you through the principles that underpin great meat cookery, using real cuts in a real kitchen, not a studio. From rendering fat caps properly to understanding rest periods and internal temperatures, this is less a recipe and more a mindset.
VIDEO CHAPTERS:
0:00 - Lamb
2:59 - Pork
4:52 - Duck
6:38 - Chicken
9:03 - Pigeon
11:05 - Steak
Доступные форматы для скачивания:
Скачать видео mp4
-
Информация по загрузке:
